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Recipes
Pineapple Polenta Squares with Shrimp
By nanarose
Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat
- 2 cups low-sodium chicken broth or water
- 1/2 cup polenta
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh sage
- 1/2 cup finely chopped fresh pineapple
- Vegetable oil, for brushing
- 1/2 cup chopped fresh pineapple
- 12 large shrimp, peeled and deveined
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 6 thin slices prosciutto, halved lengthwise
- 1 stick unsalted butter, cut into pieces
- 1/4 cup finely chopped fresh pineapple
- Chopped fresh parsley, for garnish
Super Bowl
By nanarose
Preheat the oven to 325 degrees F
- 2 large egg whites
- 8 cups snack mix (such as Chex Mix or Asian rice cracker mix)
- Cooking spray
Tuscan Chicken Soup
By nanarose
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 cup chopped onion
- 2 tablespoons tomato paste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 (7-ounce) bottle roasted red bell peppers, rinsed, drained, and cut into 1/2-inch pieces
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1 (6-ounce) package fresh baby spinach
- 8 teaspoons grated fresh Parmesan cheese
Cheesy Cauliflower Gratin
By nanarose
Preheat the broiler. In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt a...
- 1 (10-ounce) package frozen cauliflower florets (recommended: Pictsweet)
- 1 (10.75-ounce) can condensed Cheddar cheese soup (recommended: Campbell's)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup Mexican style shredded cheese (recommended: Kraft)
- 2 tablespoons grated Parmesan (recommended: Di Giorno)
- 2 tablespoons Italian style bread crumbs (recommended: Progresso)
- 1 teaspoon extra-virgin olive oil
Mushroom Sauce
By nanarose
Vanessa Pruett, Cooking Light APRIL 2012
- Cooking spray
- 1 (8-ounce) package presliced mushrooms
- 1 teaspoon chopped fresh thyme
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/4 cup white wine
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons butter
Spice-Rubbed Flank Steak with Fresh Salsa
By nanarose
Robin Bashinsky, Cooking Light JULY 2011
- 2 cups chopped seeded tomato
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chipotle chile powder
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 (1 1/2-pound) flank steak, trimmed
- 1 tablespoon extra-virgin olive oil
- Cooking spray
Heirloom Tomato and Basil Tart
By nanarose
Place an oven rack in the center of the oven
- 1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts* see Cook's Note
- 1 garlic clove, peeled
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 to 2/3 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
- 2 tablespoons thinly sliced fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Kosher salt
Easy Chicken-Mushroom Quesadillas
By nanarose
Heat the oil in a large skillet over a medium heat
- 1 tablespoon canola oil
- 1 large onion, chopped (about 2 cups)
- 8 ounces white button mushrooms, (about 3 cups)
- 3 cloves garlic, minced
- 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cups baby spinach leaves, sliced into ribbons
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 (10-inch) whole-grain flour tortillas
- 1 cup shredded Mexican cheese mix or Cheddar
- 1/2 cup salsa
- 1/4 cup reduced-fat sour cream
Coconut Flan with Crispy Coconut Cookies
By nanarose
For the Flan: Preheat oven to 325 degrees F
- 1/2 cup sugar, plus 2/3 cup
- 2 tablespoons water
- 6 eggs
- 2 egg yolks, whites reserved for cookies
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 (13.5-ounce) cans coconut milk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 reserved egg whites, lightly beaten
- 4 tablespoons unsalted butter, melted
- 3 tablespoon sweetened flake coconut
Loaded Potato Soup
By nanarose
Cooking Light NOVEMBER 2012
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup prechopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
- 4 teaspoons thinly sliced green onions